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4.6

Easiest FAT Stuffed Peppers

What you need: 

1 cup cooked rice
1 onion, chopped
1/2 cup Italian breadcrumbs
1 clove garlic, chopped
1 (12 ounce) package beef substitute, thawed (I like Boca crumbles)
4-6 large green bell peppers, tops removed and insides cleared out
1 (16 ounce) jar spaghetti sauce

What you do: 

1. Preheat oven to 375 F. Mix the rice, onion, bread crumbs, garlic and beef substitute in a large bowl until well blended. Stuff each pepper as much as you can. Really pack it in there!
2. Set your 4-6 peppers in a deep baking dish and spoon any extra filling around the outside of the peppers. Pour as much sauce as you'd like over the peppers and extra filling. I like to use the whole jar but I am a tomato sauce freak.
3. Bake the peppers for about an hour. They are done when their bright green color has turned a bit olive and you can easily pierce the peppers with a fork. Enjoy!
*These are also nice to cook all day long in a slow cooker. Just pop them in the cooker in the morning and enjoy their yummy goodness for dinner when you get home.

Preparation Time: 
60 minutes
Cooking Time: 
Servings: 
4-6

SO HOW'D IT GO?

should've added a bit more rice..ah well these were bomb quality esp with mozzarella :) reminded me of hot italian subs

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Thanks survivalist, cooking the rice with the sauce was a hit. I added dried tomatoes, scallions (out of onions), feta cheese and Boca crumbles which have improved from when I last had them.  No sauteing, just stuffed them in a slow cooker.

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So I put these in at 350 for 40 mins and they went blackkkkkkkk

less time next time.

Have you had your thermostat checked?  Are you using an oven thermometer?  It could easily be that your oven is not actually at 375 when it so registers.  I had to have a new thermostat put in because mine had a 150 fluctuation- set at 350, it went down to 200, then kicked in to almost 500 before restarting the cycle.

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So I put these in at 350 for 40 mins and they went blackkkkkkkk

less time next time.

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Quite tasty! Canned diced tomatoes kick up the flavor really well.

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sounds yummy with cabbage.  never even thought of that. yum yum

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I like these so much I decided to play with the recipie a little--I substituted boiled cabbage for the peppers and than mixed everything together and baked it like a casserole for an hour--it turned out really, really great! I think I may like the cabbage more than the peppers--but really, both are so great!!!!

Also--I substitued whole foods vegan meat balls for the bread crumbs and the beef substitute--they are mostly made up of bread crumbs and soy protein so it was a convient swap! They crumble really easily and have a great taste!

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These were so yummy! I really, really liked them--I plan on making this dish as part of my weekly/monthly menu!

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These were pretty decent.  But next time I'm gonna toss in the spaghetti sauce with the rice as it cooks.  It's been done before, turned out really good.

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These were the bomb!  I followed the recipe, except I used black beans instead of fake burger crumbles. I added half a can of tomatoes to the filling and used the rest to make my own sauce.  I also tossed in some extra Italian seasoning and sauteed the onion before mixing everything together.  The filling tasted great!

It filled 4 large bells.  I am trying to experiment with freezing the 2 leftovers....but I keep thinking about them...and might end up eating them before they get frozen... :)

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